A system and method for the validation and/or calibration of in-line product contamination detection systems. Products are flowed past a contaminant detector, one or more contaminant test pieces are inserted into the product flow ahead of the contaminant detector/ejector. The spheres are captured in a by-pass test sphere capture assembly, and detection is verified or modified accordingly. The system apparatus is also disclosed.
Tomato and/or potato waste particle, flake and/or fiber reinforced composite material. Factory waste material from tomato or potato processing is dried, ground, optionally treated with a coupling agent and blended with a matrix material to form composite material.
C08L 97/00 - Compositions of lignin-containing materials
C08L 23/00 - Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bondCompositions of derivatives of such polymers
C08L 1/00 - Compositions of cellulose, modified cellulose, or cellulose derivatives
A multi-layer seal material comprising a layer of paper or pulp, next to a layer of polymer, next to a layer of metal foil, next to a layer of adhesive polymer, the seal containing micro-holes allowing the seal to be breathable. A method of making a sealed container is also described by forming the multi-layer seal material described above, using laser drilling to generate the micro-holes in the seal material, placing the adhesive polymer layer of the multi-layer seal material onto a container filled with product material, heating the seal material to bond the seal to the container, thereby forming a product filled container having a breathable seal.
A squeezable bottle includes a panel having at least one ornamental feature thereon. The panel includes a first facet having a length and a width and a second facet having a length and width. The lengths of the first and second facets extend in a direction generally parallel to a length of the squeezable bottle. The second facet is disposed adjacent to and defines a first interface with the first facet, and the first interface defines a first one of the at least one ornamental features. A generally planar surface of the first facet is disposed at an angle relative to a generally planar surface of the second facet such that the panel is reversibly deformable.
The present invention features compositions and methods for treating gluten-related disorders. We describe compositions comprising one or more metabolites produced by Lactobacillus paracasei CBA L74, International Depository Accession Number LMG P-24778 that reduce cellular entry of gliadin peptides. The compositions may include a physiologically acceptable carrier, for example, a food product or a pharmaceutical carrier. The compositions can be administered to a subject having a gluten-related disorder, for example, celiac disease or gluten sensitivity.
A method of making a baked, non-fried, frozen potato product, suitable for final bake processing, which has at least the flavor, exterior crispness, and interior texture of a par-fried product, with lower fat content, without par-frying. The process, among other things, combines warm oil deluge and impingement oven baking.
A free-standing, microwavable food container capable of being used for both high pressure processing (HPP) and microwave reconstitution of food products. The container is designed so as to be capable of being hand-held, even after microwave heating of the food products contained therein. The design of the container, coupled with the incorporation of the pressure release valve, enables the container to be used to both HPP preserve the food product and reconstitute the food product in the same container while retaining the original organoleptic properties of the preserved food, including taste, texture and appearance. A method of combining the high pressure processing of food products and microwave reconstitution in the stand-up container containing the pressure release valve is also described. Typical food products preserved include vegetables, proteins and /or carbohydrates, optionally coated or mixed with powdered, pellet or cube sauce or gravy.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
8.
SYSTEM AND METHOD FOR ANALYZING AND PREDICTING CONSUMER BEHAVIOR
Method of analyzing and predicting consumer behavior includes receiving a plurality of consumer answers to a plurality of questions, each answer having a unique consumer identity, each question corresponding to: a lifestyle attitude sector having a plurality segments; a consumer mindset sector having segments; a product preference sector having segments; an influencer sector having segments; and a need state sector having segments. The method further includes assigning a value to each user answer, creating a composite value associating the consumer identity with a particular lifestyle attitude segment, consumer mindset segment, product preference segment, influencer segment, and need state segment, and comparing the composite value with a plurality of product values each associated with a respective plurality of products in a product database.
A two piece, sheet metal food container is described. The container is made up of a can body and a container closure. The interior of the container closure is coated with a continuous coating of tin. The interior of the can body is coated with a substantially continuous coating of tin. The upper (open end) portion of the interior of the can body is coated with a continuous layer of lacquer on top of the substantially continuous coating of tin. The ratio of tin to lacquer coating for all of the interior surfaces is greater than 1.5 to 1, resulting in organoleptic properties imparted to the food to be contained therein similar to that of a three piece can body which is completely unlacquered on the inside, i.e., there is only tin exposed to the product.
The present invention features compositions and methods for modulation of the mucosal immune system. The compositions include foods fermented by the probiotic organism, Lactobacillus paracasei CBA L74 (International Depository Accession Number LMG P-24778). Alternatively the compositions can include L. paracasei CBA L74 and a physiologically acceptable carrier. In some embodiments, the L. paracasei CBA L74 can be non-replicating. The compositions can be administered to a subject having or at risk for gastrointestinal disorders related to immaturity of the immune system, infection or disease.
A microwavable food storage and packaging system includes a first container having a side wall extending from a bottom wall and a second container having a second side wall extending from a second bottom wall. The first container defines a first interior chamber for storing a first food having a first specific heat. A first shielding material is disposed on the bottom and side wall of the first container, and a second shielding material is disposed over and removably coupled to an upper surface of the first container to seal the first interior chamber. The first and second shielding materials together define an opening through which microwave energy may pass. The second container defines a second interior chamber for storing a second food having a second specific heat. A film is disposed over and removably coupled to an upper surface of the second container to seal the second interior chamber.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
B65D 75/36 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet or blank being recessed and the other formed of relatively stiff flat sheet material, e.g. blister packages
B65D 85/36 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
A microwavable food storage container includes a body formed from material-filled polypropylene. The container includes a bottom wall and a plurality of sidewalls extending from the bottom wall. A plurality of structural elements are arranged on the bottom wall and on the plurality of sidewalls for increasing a strength of the microwavable food storage container.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
A47J 27/088 - Pressure cookersLids or locking devices specially adapted therefor adapted to high-frequency heating
B65D 1/42 - Reinforcing or strengthening parts or members
13.
MULTI-TEMPERATURE AND MULTI-TEXTURE FROZEN FOOD MICROWAVE HEATING TRAY
A multi-temperature and multi-texture frozen food microwave heating tray includes a first integral compartment defined by at least one sidewall and an upwardly convex bottom, and a second integral compartment defined by at least one sidewall and a bottom and comprising a microwave energy access modulating structure for one of the first and second compartments.
A container for condiments includes a container portion having generally planar bottom, a generally parallel flange, a discharge spout, and a sidewall extending between the bottom and the flange. A generally planar cover portion is secured to the flange by an adhesive such that there exists a non-bonded region between the cover and the flange. At least one section of the flange in the non-bonded region is bent downwardly away from the cover portion to form therebetween a finger-access gap. The sidewall includes a front portion disposed below the spout and extending downwardly with respect thereto. The sidewall front portion is configured to prevent the spout from becoming displaced upwardly in response to the sidewall front portion being contacted by the rear portion of another container in a package of the containers.
B65D 75/36 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet or blank being recessed and the other formed of relatively stiff flat sheet material, e.g. blister packages
B65D 75/62 - Cuts or perforations, e.g. in closure seams
A container for condiments includes a container portion having generally planar bottom, a generally parallel flange, and defining a cavity having a discharge spout adjacent the parallel flange. The container further includes a generally planar cover portion fashioned from a material more flexible that the material of the container portion and secured to the flange by an adhesive. The container preferably includes a weakened region transversely aligned with the spout but not having fluid communication therewith. Moreover, the container preferably includes a peel initiating structure aligned with the spout but spaced therefrom effective to reduce the peeling force required to separate the cover portion from the container portion.
B65D 75/36 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet or blank being recessed and the other formed of relatively stiff flat sheet material, e.g. blister packages
A carton including multiple focused susceptors can be configured to provide multiple heating configurations for microwave heating of a packaged food product. In at least one heating configuration, the microwave susceptors are arranged such that food product has a softer texture when heated. In a second heating configuration, the microwave susceptors such that the food product has a crispier texture when heated. In use a consumer can select any of the multiple carton configurations for heating the food product.
A method of making frozen, reheatable and mashable potato pieces includes fully cooking potato pieces such that the potato pieces maintain structural integrity, dewatering the potato pieces, and freezing the potato pieces and packaging the frozen potato pieces in a reheatable container to form frozen, reheatable, and mashable potato pieces.
A process for producing frozen potato products having reduced trans-fat levels comprising the steps of: providing a stable frying oil with an 18:3 ratio of ឬ 2 wt% and a trans-fat level of ឬ 3 wt%; par frying potatoes in the blend to produce potato products; and freezing the potato products to produce frozen potato products having reduced trans-fat levels, wherein ᡶ 50% of the oil remaining in and on the frozen potato products freezes at temperatures ≥ 10° F.
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